There’s something truly magical about Levain Bakery Rocky Road Cookies that makes every bite feel like a hug from your coziest blanket. These generously sized cookies are a decadent symphony of rich cocoa, melty semi-sweet chocolate chips, fluffy mini marshmallows, and crunchy cashews, all baked into one extraordinary treat. If you’re craving that perfect balance of gooey, chewy, and crunchy, these cookies will become your new obsession, bringing a little gourmet bakery magic right into your own kitchen.

Levain Bakery Rocky Road Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Levain Bakery Rocky Road Cookies is wonderfully straightforward, but each component plays a vital role in building the cookie’s iconic texture and flavor. From the cold butter that creates a tender crumb to the cocoa powder that lends a deep, chocolatey richness, every item is essential for delivering that bakery-quality bite.

Cold Butter (1 cup, cut into cubes): Using cold butter helps achieve the perfect cakey texture that Levain is known for.
Brown Sugar (1 cup): Adds moisture and a subtle caramel note that balances the chocolate’s bitterness.
Sugar (1/2 cup): Sweetens and contributes to the chewiness of the cookie.
Eggs (2 large): Bind everything together and provide richness.
Vanilla Extract (1 teaspoon): Enhances all the flavors without overpowering the chocolate.
Unsweetened Cocoa Powder (1/2 cup): Infuses the cookies with intense chocolate flavor.
Cake Flour (1 cup): Keeps the cookie tender and soft – a key to that Levain feel.
All-Purpose Flour (1 1/2 cups): Provides structure to the cookie dough.
Cornstarch (1 teaspoon): Helps create a delicate crumb texture.
Baking Soda (3/4 teaspoon): Leavens the cookies just enough for lift.
Salt (1/2 teaspoon): Balances the sweetness and elevates the cocoa flavors.
Semi-Sweet Chocolate Chips (1 3/4 cups): The melty heart of these cookies, ensuring pockets of gooey chocolate.
Mini Marshmallows (2 cups): Create delightful bursts of soft sweetness that melt during baking.
Cashews (3/4 cup, roughly chopped): Add a satisfying crunch and subtle nutty richness.

How to Make Levain Bakery Rocky Road Cookies

Step 1: Cream Together Butter and Sugars

Start by preheating your oven to 410 degrees, which might feel a bit hotter than usual but is key for that signature crust. In a large bowl, cream your cold butter cubes together with the brown and white sugars for at least four minutes until the mixture is light and creamy. This step is crucial for building the cookie’s tender yet rich base.

Step 2: Add Eggs and Vanilla Extract

Next, incorporate the eggs and vanilla extract into your creamed butter and sugar. Mixing for another minute blends these flavors evenly and adds moisture and binding to your dough. The vanilla gives a whisper of warmth that perfectly complements the cocoa.

Step 3: Fold in Dry Ingredients and Mix-Ins

Sift together the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt before gently folding them into the wet ingredients. Be careful not to overmix – you want the dough just combined to keep the cookies tender. Then, fold in the semi-sweet chocolate chips, mini marshmallows, and chopped cashews—every bite should have a little surprise.

Step 4: Shape the Dough into Large Balls

For authenticity, roll the dough into large balls, about 5 to 6 ounces each. Place them on a parchment-lined baking sheet, ideally on a light-colored pan to prevent burning on the bottom. The size of these cookies is part of the charm, yielding that thick, decadent Levain cookie experience.

Step 5: Add Extra Toppings for a Gourmet Look

Press a few extra chocolate chips and mini marshmallows on top of each ball to make them look irresistibly inviting and to give that signature rocky road texture at first glance. This little touch also enriches the cookie’s melted top layer.

Step 6: Bake and Shape the Cookies

Bake for 9 to 11 minutes until the cookies have a crusty exterior but are still soft inside. Remove from the oven carefully – marshmallows can melt and ooze over the edges, so use a small spatula to gently press the edges toward the center to maintain a rounded, rocky road shape as they cool.

Step 7: Let Cookies Rest Before Serving

Allow your Levain Bakery Rocky Road Cookies to rest for about 15 minutes on the pan so they set up properly. This wait might test your patience, but it ensures they hold together perfectly and deliver the gooey, chewy textures you crave.

How to Serve Levain Bakery Rocky Road Cookies

Garnishes

Levain Bakery Rocky Road Cookies don’t need much to shine, but sprinkling a light dusting of powdered sugar or a gentle drizzle of melted chocolate over the cooled cookies adds just enough extra glam without hiding that rugged rocky road charm.

Side Dishes

Pair these cookies with a cold glass of milk, a scoop of creamy vanilla ice cream, or even a warm cup of coffee or hot chocolate to balance the rich chocolate and sweet marshmallows. Each pairing heightens the enjoyment and makes your treat feel like a full dessert experience.

Creative Ways to Present

For a festive touch, serve Levain Bakery Rocky Road Cookies stacked on a rustic wooden board or wrapped individually in parchment tied with twine for gifting. You can also stack smaller pieces between layers of whipped cream for a playful rocky road ice cream sandwich that will wow any cookie lover.

Make Ahead and Storage

Storing Leftovers

These cookies hold their magic for several days stored in an airtight container at room temperature, where they maintain that chewy, slightly cakey texture. Keeping them away from heat ensures the marshmallows and chocolate stay perfect.

Freezing

You can freeze unbaked dough balls wrapped individually in plastic wrap and then placed in a freezer-safe bag. When ready, bake them straight from frozen, adding a couple of minutes to baking time. Baked cookies also freeze well, especially when wrapped tightly to prevent freezer burn.

Reheating

To enjoy leftover Levain Bakery Rocky Road Cookies warm, pop them in the microwave for about 15-20 seconds or briefly heat them in a preheated oven at 300 degrees for 5 minutes. This brings back that freshly baked, melty chocolate goodness every single time.

FAQs

What makes Levain Bakery Rocky Road Cookies different from regular cookies?

It’s all about the texture and size. These cookies are thick and hefty with a cakey yet chewy crumb, loaded with a combination of chocolate, marshmallows, and nuts, which creates an irresistible rocky road effect inside every bite.

Can I substitute other nuts if I don’t have cashews?

Absolutely! Pecans, walnuts, or even almonds work beautifully and add a unique crunch and flavor while keeping that signature nutty component of the cookies.

Is it important to use cold butter?

Yes, cold butter slows down the melting process in the oven, helping the cookies keep their shape and develop that thick, tender crumb that Levain Cookies are famous for.

Why do I need to press the edges after baking?

Because marshmallows can melt and spread unevenly, pressing the edges towards the center helps maintain the iconic rocky road rounded shape as the cookie cools and sets.

Can I make these cookies gluten-free?

You can try substituting the cake and all-purpose flour with a gluten-free blend, preferably one made for baking, but results may vary slightly because of the structural changes in the dough.

Final Thoughts

Baking Levain Bakery Rocky Road Cookies is like bringing a little piece of Manhattan’s famed bakery right into your home. Their combination of textures and decadent flavors is truly something special, perfect for sharing with friends or savoring on your own. Trust me, once you try these cookies, they’ll become a beloved staple in your dessert repertoire—and a joyful treat you’ll want to bake time and again.

Levain Bakery Rocky Road Cookies Recipe

★★★★★

5.1 from 10 reviews

Author: Isabella
Total Time: 30 minutes
Yield: About 8 large cookies 1x
Diet: Vegetarian

Print Recipe

Description

Levain Bakery Rocky Road Cookies are decadent, large cookies packed with rich cocoa, semi-sweet chocolate chips, mini marshmallows, and crunchy cashews. These cookies are delightfully chewy with gooey marshmallow pockets and a satisfying nutty crunch, perfect for chocolate lovers looking for a gourmet treat at home.

Instructions

Preheat oven and cream butter and sugars: Preheat your oven to 410°F (210°C). In a large mixing bowl, combine cold cubed butter, brown sugar, and sugar. Beat them together for at least 4 minutes until the mixture becomes light and creamy.
Add eggs and vanilla: Mix in the eggs and vanilla extract, and continue mixing for an additional 1 minute until fully incorporated.
Incorporate dry ingredients and add-ins: Gently fold in the unsweetened cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Then add the semi-sweet chocolate chips, mini marshmallows, and roughly chopped cashews, folding them evenly into the batter.
Shape dough into large balls: Portion the dough into large balls weighing about 5 to 6 ounces each. Place each ball on a parchment paper-lined baking sheet, ideally using a light-colored baking sheet for even baking.
Garnish for a gourmet look: Press a few extra chocolate chips and mini marshmallows onto the tops of the cookie dough balls to give them an appealing and professional finish.
Bake and shape cookies: Bake the cookies for 9 to 11 minutes. Once removed from the oven, use a small brownie spatula to gently press the edges of the cookies towards the center. This helps prevent melted marshmallows on the edges and shapes the cookie as it cools.
Cool before serving: Let the cookies rest on the baking sheet for 15 minutes to allow them to set up properly before transferring them to a wire rack or serving plate.

Notes

Use cold butter and beat it well with sugars to achieve the right creamy texture for the dough.
Cake flour contributes to a tender crumb in these cookies; you can substitute with all-purpose flour but expect a slightly different texture.
Be careful not to overbake; you want the cookies to remain soft and gooey inside.
Pressing the edges after baking is essential to maintain the cookie shape and keep marshmallows from over-melting on the edges.
Light-colored baking sheets prevent over-browning; avoid dark pans if possible.
Store leftover cookies in an airtight container at room temperature for up to 3 days; marshmallows are best fresh.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American